Sweet And Sour Cod

Ingredients

210 gr pacific
30 ml wine
60 ml soy sauce
16 ml sesame oil
5 gr ginger
2 garlic
3/4 monosodium glutamate
1 egg
32 gr cornstarch
65 gr green pepper
1 squares
65 gr carrots on diagonal
60 gr bamboo shoots
130 gr pineapple
60 gr onion
1 gr salt
75 gr sugar
30 ml soy sauce
16 ml dry wine
45 ml vinegar
120 ml pineapple juice
45 ml catsup
120 ml water
30 gr cornstarch

Instructions

soy sauce, sesame oil, ginger, garlic and half teaspoon monosodium glutamate; mix well. Pour mixture over fish; marinate half hour. Prepare Sweet and Sour Sauce while fish is marinating. Mix together egg and cornstarch to form stiff batter. Drain fish well; combine with batter. Carefully drop battered fish, one at a time, into heated oil in deep fryer or saucepan. Fry, over medium heat, until crisp and golden brown (approximately 6-8 minutes). Drain on paper towels; keep warm. In wok, or large skillet, heat 2 tablespoons oil. Add remaining ingredients and stir fry to 2-4 minutes, or until vegetables are tender but not limp. Add Sweet and Sour Sauce and blend. Add fish, combine well and serve immediately. Serve with steamed rice. Makes 4 servings. SWEET AND SOUR SAUCE: In small saucepan, over medium heat, combine sugar, soy sauce, wine, vinegar, pineapple juice and catsup; bring to boil. Mix cornstarch and water until smooth. Add to sauce; stir until thickened. Makes approximately 2 cups sauce. A West Coast Fisheries Development Foundation recipe.